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Clams In A Light Fennel And Shallot Broth

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Clams In A Light Fennel And Shallot Broth

Ingredients

  • 1 1/2 pounds (675 g) little neck clams
  • 2 tablespoons olive oil
  • 1 large shallot, diced
  • 1 medium fennel bulb, diced
  • 2 medium yukon gold potatoes, peeled and diced
  • 1 quart (1 liter) chicken stock
  • 2 tablespoons finely chopped parsley
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
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